Place fish on top of chopped vegetables (corn and fennel here), on a tin foil square. Splash a little olive oil on top, close the tin foil parcel, and bake in a hot oven or barbecue until the fish is cooked through. Open the steamed fish parcels, and add salad or pickles before serving - carrot steeped in vinegar and sugar used here.
Inspired by:
Travels to Lake Tarawera, Bay of Plenty & Rotorua.